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Les langues disponibles
Les langues disponibles
Dish
Pork Loin
4-5lb
Pork Loin
4-5lb
Pork Chops
1" thick
Pork Chops
1" thick
Pork Chops
1.5" thick
Pork Chops
1.5" thick
Italian Sausages
Poultry
Chicken
whole, 4-6lb
Cornish Hens
1-1.5lb
Chicken Breast, bone-in
Chicken Thighs, bone-in
Turkey, unstuffed
10-16lb*
Turkey Breast, bone-in
4-10lb
Fish
Fish Fillet
1" thick
Fish Steak
1" thick
Roasting times are approximate and may vary depending on the shape of the meat.
Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poul-
try is 165°F (75°C).
*To prevent over-browning, cover with foil while roasting.
Note: Internal food temperatures are USDA recommended temperatures as measured by a digital
cooking thermometer.
18
Cookware/
Rack
Heating
Accessories
Level
Mode/Symbol
broil pan
3
Convection
Roast
þ
broil pan
2
Convection
Roast
þ
broil pan
3
Broil
‰
broil pan
3
Broil
‰
broil pan
3
Convection
Broil
‡
broil pan
3
Convection
Broil
‡
broil pan
3
Broil
‰
roasting pan
2
Convection
Roast
þ
roasting pan
2
Convection
Roast
þ
broil pan
3
Convection
Broil
‡
broil pan
3
Broil
‰
roasting pan
1
Convection
Roast
þ
roasting pan
2
Convection
Roast
þ
broil pan
3
Broil
‰
broil pan
3
Broil
‰
Temp. in
Cooking Time in
°F (C°)
Minutes
350°
12-25/lb
(180°)
350°
16-30/lb
(180°)
500°
Side 1: 5-9
(260°)
Side 2: 8-11
500°
Side 1: 6-10
(260°)
Side 2: 9-12
450°
Side 1: 7-11
(230°)
Side 2: 6-9
450°
Side 1: 9-13
(230°)
Side 2: 6-10
500°
Side 1: 4-7
(260°)
Side 2: 3-5
375°
12-22/lb
(190°)
350°
40-70/lb
(180°)
500°
Side 1: 15-20
(260°)
Side 2: 10-18
500°
Side 1: 14-16
(260°)
Side 2: 12-14
325°
9-14/lb
(160°)
325°
17-25/lb
(160°)
500°
11-15
(260°)
500°
10-13
(260°)
Rest
End
Time
Internal
Temp.
(Cover)
10-15
145°
(65°)
10-15
160°
(70°)
145°
(65°)
160°
(70°)
145°
(65°)
160°
(70°)
160°
(70°)
180°
(80°)
in thigh
180°
(80°)
in thigh
170°
(75°)
180°
(80°)
15-20
180°
for easy
(80°)
carving
in thigh
180°
(80°)
in thigh
145°
(60°)
145°
(60°)
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